LA CONDESA Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED COOK USING HIS BARE HANDS TO CUT AVOCADOS. INSTRUCTED THAT THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEM. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS ON TOP OF THE COLD HOLDING UNIT AND IN THE 2-DOOR REFRIGERATOR AT IMPROPER COLD HOLDING TEMPERATURE (EGGS 59 DEGREES F, SHREDDED LETTUCE 51.8 DEGREE F, GARLIC/OIL MIXTURE 67.3 DEGREES F. INSTRUCTED THAT COLD HOLDING IS 41 DEGREES F OR BELOW. PIC VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROX 4 LBS AND $40 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (SHRIMP, BEEF, CHICKEN, DICED TOMATOES) IN BOTH 2-DOOR COOLERS WITH NO PROPER DATE MARKING AND DISCARD DATE. INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (SHRIMP, BEEF, CHICKEN, DICED TOMATOES) IN BOTH 2-DOOR COOLERS WITH NO PROPER DATE MARKING AND DISCARD DATE. INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.